She’s the one who taught you what holiday home cooking is all about. Bring her treasured recipes to the table and feel the love in every delicious bite.
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Grandma Edna’s Cajun Pork
My grandma used to make this for our family on special occasions. We love to carry on the tasty tradition.
—Tonya Cline, Greenville, OH
5 min. • Cook: 6 hours
Makes: 12 servings (2 1/4 cups sauce)
1 small onion
1 celery rib
1 small green pepper
3 Tbsp. butter
3 garlic cloves, minced
2 tsp. dried thyme
1 tsp. paprika 1/2 tsp. each salt, white
pepper and pepper 1/2 tsp. ground mustard 1/2 tsp. hot pepper sauce
1 boneless pork loin roast (4 lbs.)
2 Tbsp. cornstarch
2 Tbsp. cold water
1. Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
2. Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
3. Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
4 OZ. COOKED PORK WITH 3 TBSP. SAUCE 225 cal., 10g fat (4g sat. fat), 83mg chol., 167mg sod., 3g carb. (0 sugars, 1g fiber), 29g pro.
DIABETIC EXCHANGES 4 lean meat, 1/2‚ fat.
Grandma’s English Trifle
This scrumptious trifle recipe was my grandmother’s. She would make an enormous dish of it for Saturday night dinners when they had guests.
—Ruth Verratti, Gasport, NY
Prep: 30 min. + chilling Makes: 10 servings
1 prepared loaf pound cake or 1 pkg. (10 3/4 oz.) frozen pound cake, thawed
1/4 to 1/2‚ cup raspberry jam
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Esta historia es de la edición December 2018/January 2019 de Simple & Delicious.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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